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Double Spatched Turkeys

Greetings All! I have been lurking here for a while picking up a lot of advice from the pros and finally got around to creating an account to post some cooks. 

We had a work event the other day where we cooked about 20ish Turkeys to feed about 300 ppl in our facility. We decided to divide and conquer the turkeys between some folks, with some using their kitchen wall clocks and others using turkey fryers day of. After reading all the Thanksgiving posts about spatchcocked turkeys, I had to give that a try so I signed up to do 4 the day before then fridge overnight for the next day. I must say this was a pretty big leap of confidence because I wasn't even sure I could fit two at a time so it could have turned into a pretty big weekend time commitment. 

Cut out the backbone and dry brined overnight in the fridge. Luckily I was able to fit them on my double stacked grid so then onto the L with platesetter legs up, air-gapped drip pan, then the two turkeys. Ran about 300-325 with two chunks of Cherry for smoke. Rotated from turkeys about 80 mins into the cook (estimated halfway point) then monitored the rest. Took about 3 hrs per two birds. Was really happy with the color and how they turned out. Got big applause from the other cooks as we were carving up all the other turkeys. The smoke flavor was subtle but definitely there and delicious. Thanks for looking!





Marietta, GA
Large and MiniMax

Comments

  • Congrats! Great looking cook! Bet you'll be asked to do this again next year!!!
    Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Maverick 733,  Flameboss 300, Thermapen, &  Webber Summit for odds and ends and short, or "honey do", cooks!  
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